Squash, chickpea & coconut curry

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal484
  • fat33g
  • saturates26g
  • carbs31g
  • sugars12g
  • fibre10g
  • protein11g
  • salt0.1g
  • Ingredients
  • Method
  • Ingredients

  • 1 kabocha, red kuri, crown prince or butternut squash, peeled, deseeded, cut into 2cm-thick slices
  • 3 tbsp coconut or rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 5 tbsp tamarind sauce
  • 1 tsp chilli flakes
  • 2 tbsp desiccated coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…

  • 1 tsp black mustard seeds
  • 1 tbsp dried or fresh curry leaves
  • 1 red onion, sliced
  • thumb-sized piece of ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 1 green chilli, sliced
  • 1 lemongrass stalk, lightly bashed
  • 400g can chickpeas, drained
  • 1 large tomato, sliced

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp roasted curry powder (see recipe, right)
  • 1 tsp turmeric, freshly grated if possible, or use 1 tsp ground

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 400ml can coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 large handfuls of kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • small bunch of coriander, leaves picked
  • 2 tbsp toasted coconut flakes (optional)

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…

  • flatbreads, to serve
  • For the roasted curry powder

  • 10g basmati rice
  • 20g coriander seeds
  • 15g cumin seeds
  • 10g black peppercorns
  • 5g fenugreek seeds
  • ½ tsp cloves
  • ½ tsp green cardamom pods, seeds only
  • Method

    1. For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.

    2. Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.

    3. Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.

    4. Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.

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